- Serves 4
- Preparation Time 10MINS
- Cook Time 15MINS
200g rice stick noodles
1L (4 cups) Campbell’s Real Stock Vietnamese Beef Pho Base
320g beef porterhouse steak or eye fillet, fat trimmed, thinly sliced
2 cups bean sprouts
4 green spring onions, thinly sliced
Optional to serve: 1 cup mint leaves, 1 cup coriander leaves, 1 long red chilli (sliced) and 1 lime (cut into wedges)
STEP 1 Soak noodles in boiling water until softened or as directed on pack. Drain, divide noodles among serving bowls and keep warm.
STEP 2 Meanwhile, in a medium size saucepan bring Campbell’s Real Stock Vietnamese Pho Base to the boil. Remove from heat and add beef, allowing to cook through in the hot Pho Base before ladling over the noodles. For rare beef, add the beef to the bowl and then ladle over hot Pho Base.
STEP 3 Top with bean sprouts and spring onion. Serve with additional toppings as desired.
STEP 4 Quick tip: Place meat in freezer for 20-30 minutes; this makes thinly slicing the meat easy.